--From Chef Paul Virant, Vie Restaurant

1 cup champagne vinegar (or white wine vinegar)

2 cups water

1 teaspoon kosher salt

1 teaspoon honey

1/2 hot pepper (jalapeno or serrano pepper) or chili pepper flakes

1/2# yellow wax beans, trimmed

Blanch beans in boiling salted water for 2 minutes, reserve.  Combine the remaining ingredients in a saucepan and bring to a boil.  Place blanched beans in a container (large enough to hold the beans and liquid).  Pour over beans, cool to room temp and place a small sandwich bag filled with water over the beans (so the beans remain under the pickling liquid).  Store in refrigerator for up to a month, enjoy after one week.

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